Put all the ingredients for the batter in an bowl (add the egg’s white as last ingredient) and let it rest for about an hour in the fridge.
Skin the cucumbers, remove the seeds and blend them; add some mint leaves.
Add salt and pepper to taste.
Remove the pistils of the courgette flowers and stuff them with 2 or 3 dices of gorgonzola.
Dip into the batter and fry in lavish olive oil.
Arrange the flowers on a dish, garnish with fresh salad, some mint leaves and sprinkle with cucumber sauce.